Pumpkin Mousse

• 2 ounces unflavored gelatin (2 envelopes)
• 14 cup water
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 8 teaspoons Equal sugar substitute (packets)
• 1 12 cups canned pumpkin
• 1 tablespoon dark brown sugar
• 1 teaspoon cinnamon
• 12 teaspoon grated nutmeg or 12 teaspoon mace
• 18 teaspoon allspice
• 1 tablespoon Bourbon
• dusting mace (to garnish)

1. Sprinkle the gelatine over the water in a small bowl.
2. Let stand 2 minutes, then microwave for 40 seconds.
3. In a small saucepan, warm 1 cup of the cream with the vanilla until it bubbles.
4. Then stir in the pumpkin and sugar cook for 3 minutes.
5. Add the sweetner, the spices and the bourbon.
6. Stir in the gelatine.
7. Beat the remaining cream to soft peaks and fold into the pumpkin mixture.
8. Scoop into a glass or ceramic serving bowl and refrigerate covered until ready to serve, up to 6 hours.
9. Decorate the top of the dish with sprinkled mace.

unflavored gelatin, water, heavy cream, vanilla, equal sugar substitute, pumpkin, brown sugar, cinnamon, nutmeg, allspice, bourbon, dusting mace

Taken from www.food.com/recipe/pumpkin-mousse-330110 (may not work)